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Consumer Concerns About Foods And Water Who are the Watchers? Food Distribution and Oversight Food and Drug Administration (FDA) US Department of Agriculture (USDA) Who are the Watchers? FDA Monitoring – Microbial foodborne illness – Natural toxins in foods – Residues in food – Nutrients in foods – Intentional food additives – Genetic modification of food – http://www.fda.gov/ Why? Foodborne Infections And Food Intoxicants Foodborne Infections And Food Intoxicants Foodborne Infections And Food Intoxicants Common Causes of Foodborne Infections: • Campylobacter jejuni – Sources: raw poultry, unpasteurized milk – Symptoms: Diarrhea, nausea, vomiting, may last 710 days Common causes of Foodborne Infections: • Listeria– Sources: raw milk, raw seafood, soft cheeses – Symptoms: 7-30 day onset; miscarriage, sepsis, meningitis Common Causes of Foodborne Infections: • Salmonella– Sources: raw or undercooked poultry, eggs… – Symptoms: 6-48 hr onset; fever, chills, vomiting, abdominal cramps, diarrhea Common Causes of Foodborne Infections: • Hepatitis A virus– Sources: Undercooked or raw shelfish, human contact – Symptoms: 15-20 day onset; liver inflammation, tiredness, nausea and vomiting Common Causes of Foodborne Infections: • E. coli O157:H7- – Sources: Undercooked ground beef, Unpasteurized milk products, person to person. – Symptoms: 12-72 hr onset; bloody diarrhea, kidney failure, can be fatal Common causes of Food Infection • C. Botulinum toxin: – Sources: improperly canned products – Symptoms: 4-36 hours; inability to swallow, double vision, progressive paralysis and suffocation; often fatal Common causes of Food Infection • Staphylococcus: – Sources: Humans are carriers; poor food handling procedures – Symptoms: 8-24 hr. onset; mimics flu; lasts 24-48 hr; rarely fatal Food Safety In The Marketplace • USDA • Hazard analysis critical control points • Genetic modification of food • Pesticides Food Safety In The Kitchen • Keep a clean, safe kitchen • Avoid cross-contamination Food Safety In The Kitchen Food Safety In The Kitchen http://www.cfsan.fda.gov/~dms/fttclean.html Food Safety In The Kitchen • Keep hot foods hot • Keep cold foods cold Food Safety In The Kitchen Food Safety In The Kitchen Food Safety While Traveling • Traveler’s diarrhea Which Foods are Likely to Make You Sick? Advances In Food Safety • Irradiation • Consumer concerns about irradiation • Regulation of irradiation Irradiation A Paranoid Walk Through the Grocery Store • • • • • • • • Bioaccumulation Pesticides Water Quality Organic versus Regular Food Food Additives Growth Hormone in Milk Genetically Modified Organisms Epigenetics Bioaccumulation Hazards And Regulation Of Pesticides • Regulation of pesticides • Pesticides from other countries Alar? http://www.npr.org/te mplates/story/story.p hp?storyId=1454074 2 Hazards And Regulation Of Pesticides • Are there long term effects of pesiticides? Alar? Food Labels For Organic Products Regulations Governing Food Additives • Margin of safety • Risk versus benefit Intentional Food Additives • Antimicrobial agents – Nitrites and nitrates • Nitrosamines Growth Hormone in Meat – Growth Hormone in Meat and Milk • Cattle producers in the U.S. commonly inject their herds with a form of growth hormone bovine somatotropin (bST) • Promotes lean tissue growth and milk production • Produced by genetically altered bacteria – FDA deems the practice safe – Does not require testing of food products for traces of the drug Water • Sources of drinking water Genetically Modified Organisms Food Biotechnology • The promises of genetic engineering OR Food Biotechnology • Extended shelf life – Knock out genes/proteins that increase rotting • Improved nutrient composition – More vitamin A Food Biotechnology • Efficient food processing – Golden rice • Efficient drug delivery – immunizations • Genetically assisted agriculture – Insect resistance • Other possibilities Current Genetically Assisted Agriculture Product canola chicory (radicchio) Engineered Trait(s) resists herbicide makes male sterile to facilitate hybridization corn expresses Bt toxin to control bacteria insect pests cotton flax papaya potato resists herbicide resists herbicide resist papaya ringspot virus expresses Bt toxin to control insect pests tobacco, bacteria arabidopsis, bacteria bacteria, virus bacteria, virus soybean alters oil to increase stability and reduces polyunsaturated fatty acids resists viruses resists viruses alters ripening to enhance fresh market value soybean, bean, bacteria, virus squash sugarbeet tomato Source of New Genes bacteria, virus bacteria bacteria, virus bacteria, virus bacteria, virus Food Biotechnology • The potential problems and concerns – Disruption of natural ecosystems – Introduction of diseases – Introduction of allergens and toxins – Ethical dilemmas Biotech Salmon Can you put it back in the box? • 1% of native crops have GMO genes at present • This will only increase. Epigenetics Plenty Has Been Written If You Have the Time • http://www.thechinastudy.com/ Vote With Your Dollars But…Will That Be Enough? • How we make food, can lead to pandemics that will kill you despite how you “vote.” – H1N1 – Drug resistant bacteria – Manure on your spinach • H5N1 • http://whyfiles.org/132aids2/imag es/virus_movie.gif • What causes a pandemic? – Because of the way they replicate, virus can exchange genes with other viruses if they are in the same place at the same time. – Current viruses may be highly infective or highly lethal but are not generally both. • Cold/”Standard Flu” = highly virulent (infects easily) but not a good killer. • AIDS/Ebola = highly lethal, but not virulent in that they not pass in the air. – If an organism was infected with H5N1 and “standard” influenza, the genes could mix and you get a highly infective, highly lethal, pandemic virus. • Pigs are usually the organism that allows the mixture, but ducks are good candidates here. Bird Flu/Drawing